山茱萸为山茱萸科植物山茱萸(Cornus officinalis)的干燥成熟果肉,具有补益肝肾,收敛固涩的作用,临床上主要用于腰膝酸软、阳痿、遗精、盗汗、小便频数等症。《中华人民共和国药典》1977年版中规定:山萸肉必须经制后才可供临床配方使用,其方法有二,一是取山萸肉,加入定量的酒拌匀,置适宜的容器内,密闭,隔水加热或用蒸气加热炖至酒被吸尽。二是取山萸肉,置适宜的容器内,加热蒸4～6小时,焖6～8小时,使颜色紫黑。笔者发现,有的医药部门制山萸肉的方法不符合药典规定。他们把山萸肉放在铁锅内,加水煮干。其理由是,这样制能用较短的时间达到炮制要求,即山茱萸制后颜色呈 Hawthorn is a dry, mature flesh of the Cornus officinalis, which has a beneficial effect on the liver and kidney, and has astringent and astringent effects. It is mainly used clinically for embolism of waist and knees, weakness, impotence, nocturnal emission, night sweats, and frequent urination. According to the 1977 edition of the “Pharmacopoeia of the People’s Republic of China”, hawthorn meat must be prepared for use in clinical formulas. There are two methods. One is to take hawthorn meat, add quantitative wine and mix well, and place it in a suitable container. Closed, heated by water or stewed with steam, until the wine is drained. The second is to take hawthorn meat, set in a suitable container, heat and steam for 4 to 6 hours, simmer for 6 to 8 hours, so that the color purple black. The author finds that some medicine departments have not complied with the requirements of the Pharmacopoeia. They put haw meat in a wok and add water to cook. The reason is that this system can be used to meet the processing requirements in a shorter period of time, that is, the color after the hawthorn system